Southern Chicken Stew with Buttermilk Drop Dumplings

What you need

• 1 kg (2 1/4 lb) bone-in, skin-on chicken thighs
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 stalks celery, sliced
• 2 carrots, sliced
• 1.5 l (6 cups) chicken stock
• 250 g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt, for the dumplings
• 240 ml (1 cup) buttermilk
• 60 g (4 tbsp) unsalted butter, melted
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Season the chicken all over with 1 tsp salt and the black pepper.

2. 2

   Heat the oil in a large heavy pot over medium heat. Lay the chicken in skin side down and brown well, 5 min per side, then lift it out.

3. 3

   Add the onion, celery and carrots to the fat in the pot and cook, stirring, until the onion is soft and translucent, 5-6 min.

4. 4

   Pour in the chicken stock, scraping up the browned bits, and return the chicken to the pot.

5. 5

   Bring to a boil, then lower the heat and simmer, partly covered, until the chicken is tender and reads 74 °C (165 °F) at the thickest part, about 30 min.

6. 6

   Lift the chicken onto a board and let it cool for 10 min. Keep the broth at a gentle simmer.

7. 7

   Meanwhile, whisk the flour, baking powder, baking soda and 1 tsp salt in a bowl.

8. 8

   Stir the buttermilk and melted butter together, pour them into the flour and mix with a fork just until no dry flour shows. The dough will be soft and sticky.

9. 9

   Pull the chicken off the bones in bite-size pieces, discard the skin and bones, and stir the meat back into the pot.

10. 10

    Taste the broth and add salt if needed.

11. 11

    Drop heaping tablespoons of dough onto the simmering stew, spacing them apart.

12. 12

    Cover tightly and simmer without lifting the lid until the dumplings have puffed and are cooked through in the middle, about 15 min. A skewer pushed into one should come out clean.

13. 13

    Scatter the parsley over and serve in bowls.

Imported from copykat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.